Category: Learn From An Expert

High protein low carbs…because it is almost bathing suit season and seriously delish! Moroccan flavors literally spice up ingredients like vegetables, crushed tomatoes, ground beef, and lentils. You can easily create a sliding heat scale by adding more or less cayenne pepper and crushed red pepper flakes.

I was introduced to these flavors and can’t stop. Lately, I have been incorporating them into quick and easy dinners that take the meal to the next level.

I cooked this dish in a pan and simmered/softened the lentils in a medium saucepan. Start to finish about 20 minutes -my lentils did cook fast- prep to table. The colors and age of lentils definitely effect their cooking time.

The key to this dish is great quality meat and I was lucky enough to have some ground beef from Big Horn Ranch . Big Horn Ranch offers a meat CSA!

Grass fed, natural meat delivered right to your door. Farmer Mike Wright is a grass expert as well as a certified nutrient management consultant. Get to know where your meat comes from, what your meat eats, and what meat from natural sources tastes like… Check it out!

I love getting mail…especially food mail, with hand written notes and instructions! Ha!

Directions:
Rinse lentils and pick out any sediment, skins, or rocks.
Add lentils and 2 cups water to a saucepan and cook on medium heat approx. 20 minutes until lentils soften. (get to a simmer with little bubbles and keep there never boiling or creating rapid bubbling.
Cook beef in a pan until browned. If there is fat drain, remove meat and put in a bowl.
Drain lentils.
Add olive oil onion and garlic to the beef pan.
Cook until softened and add beef, lentils, and spices.
Remove from heat, plate, and top with tahini sauce, parsley, red pepper flakes.
Serve with a roasted vegetable.

Ever find yourself doing a pantry raid at 4:30 because you had no time to make dinner? I did this for Mardi Gras, well because I totally forgot and was completely unprepared for Fat Tuesday. The recipe ingredients were looking like clams, corn, potatoes and some vegetables. Chowder! How do I NOLA- it -up? I got some tips from my friend Ben at Pittsburgh Po’Boy!

A Pittsburgher with Louisiana roots, Ben prides himself in capturing the flavors of Cajun cuisine. His gumbo is incredible and his shrimp and chicken po’ boys make you feel the music of NOLA. Currently based at the Pittsburgh Public market, Pittsburgh Po’Boy’s food truck will be up and running soon! Ben suggested the typical Cajun vegetable profile of celery, onion, and bell pepper. And seasoning with white pepper, thyme, and paprika. He likes to finish his dishes with some lemon juice , but I was out! Even without it, this chowder was still totally ah-Mazing. Thanks for your help, Ben!

Directions:
Heat olive oil and add celery, pepper, onion, and garlic.
Slice corn in strip off the cob, keep the cobs.
When vegetables start to soften, add heavy cream, chicken stock, and corn cobs.
Cover and let it get hot.
Meanwhile, add the corn sliced off the cob to the pancetta pan and char corn.
Add potatoes, charred corn, and clam meat to the hot soup.
Cook until potatoes soften. (If you can cook it longer, great! I had no time lol)
Season with salt/pepper, thyme, and paprika.
Serve and top with green onions and pancetta.

I totally love sushi! Beautiful colorful sushi rolls, the variety of fresh fish, and the artistic presentation most definitely put sushi making into the art category. Having never attempted to making sushi myself, last week I had the opportunity to take a Sushi making class- part of the Art Institute of Pittsburgh’s Get Creative program.

My first roll ever! Ahhh!

The talented Chef Aaron Hoover led the class by demonstrating and explaining each step. I attended with my food blogger friend Tasha from The Food Tasters Pittsburgh. We started with the sushi, the rice.

So sushi rice, a Japanese rice, is cooked, then mixed with a heated vinegar- sugar -salt mixture. The mixture is added while the rice is being fanned to cool it down to create a shiny rice.

We each had our own stations set-up and prepped with cutting boards, knives, sushi must-haves (pickled ginger, soy sauce, wasabi), and mixing bowls with bright vegetables and fish to add to our sushi rolls.

We chopped a few of the vegetables with Chef Aaron’s instruction. It’s always really cool to see how a pro chef chops a bell pepper. Bonus! You don’t even need to pick out the seeds his way. Just chop the sides of the pepper on the indents leaving the top, all of the seeds, and fleshy middle in tact as the waste. Voila! Awesome!

We made various types of sushi, maki, futomaki, temaki, nigiri, and gunkan sushi. A bamboo rolling mat was provided and we got to take it home!

Inside Out Rolls look so beautiful! Especially with the addition of some black sesame seeds.
I know super fancy, right?

Cones – Temaki Sushi

We even learned how to prepare miso soup! By including stories of Japanese culture, explaining Japanese cooking ingredients, and making the sushi class fun, Chef Aaron was a great instructor. I loved this class and can’t wait to explore other new genres of cooking! Cajun, Creole, and Chinese to name a few! We ate and took home a ton of sushi, recipes, and instructions!

The best part for me…we didn’t have to clean up! HA! Just cook and take your sushi home, leaving the mess.

Other offerings include photography, art, and fashion!
Check out The Art Institute of Pittsburgh’s Get Creative program!

Does your city offer these “creative” classes? I would love to hear about it!

Ciao!

I was invited to attend the Art Institute’s Get Creative Sushi Class free of charge. All thoughts in this article are my own. You know me- If I don’t have anything nice to say, I don’t say anything at all.

Ron Casertano, Enologist with Consumer Fresh Produce for 27 years, tells me the grape harvest was early this year with California grapes arriving in early September. The season usually ends on Columbus Day, but with high supply and demand, the fall grape season will run through the end of October.

Plenty of grapes!

Loyal CFP Winemaking customers Rudy Ranallo, along with his friends and family, let me spend the day as they pressed their grapes, filled their jugs with juice, and ate a beautiful pasta dinner!

As the fermentation process begins, De-stemmed and crushed grapes are left in barrels for one week and stirred daily.

Ranallo says his process is, “The same as my dad’s [process]. Let the grapes ferment for 7 days, stirring them everyday. Press the grapes and bottle the juice. After six weeks, the Saturday before Thanksgiving, we remove the sediment, and let the fermenting continue until Easter.”

Ranallo tells me they have used this presser for 10 years.Grape Juice straight out of the presser!The grape sediment and skins collected from the presser are used to make wine vinegar. Last year’s crop made 4 1/2 gallons!

No preservatives, no fancy measuring gadgets, just tradition and instinct.

The guys juiced 200 gallons into carboys on one Sunday afternoon.

This year the family streamlined their process buy purchasing a de-stemmer machine.

See the old wooden de-stemmer left and the shiny new stainless de-stemmer.

As was my experience with the Ranallo family, Casertano described the why behind homemade winemaking, “People like to get together and have fun making wine. They eat, laugh, and enjoy! It is an event.”

Because of Pittsburgh’s big interest and little winemaking knowledge, Casertano says there is definitely a market for a how- to class. Wine classes will be offered at Consumers Fresh Produce in the Spring for round 2- South American grapes season in the Spring!

You still have a week or two to buy some juice.

See Ron! Tell him I sent you!

A big thank you to the Ranallo family for your time and hospitality! I can’t wait to come back for the tasting!

A quaint, small restaurant nestled in a city block; long open doors allowing a soft breeze; exposed brick for character; white tablecloths for class; a fabulous wine list; Italian staples that never disappoint. This is how I would describe my trendy, hot, new Lawrenceville restaurant. They beat me to it! It’s called Matteo’s.

Located on Butler St. In Pittsburgh’s revitalized Lawrenceville. Photo courtesy of www.matteospgh.com

Open less than two years and already earning the titles 3rd best chef in the city by City Paper and “best restaurant” for Pittsburgh Restaurant Week, Matteo’s front man, Matt Cavanaugh, is showing no signs of slowing down.

Matteo, Matt Cavanaugh, in his kitchen.

After working for over 15 years in the restaurant business, Matt worked his way up the restaurant ladder from busboy to kitchen manager at legendary Pittsburgh steakhouse Red Bull Inn. Matt also gained experience at Dominica’s and Serafino’s. Matt explains, “I worked hard and learned everything about the restaurant business. I worked every position. I knew I wanted to open my own restaurant.”

A humble 34-year-old, Matt took the jump with the tools he learned and the ones that can’t be taught- a strong determination and a refreshing view of life.

While visiting Matteo’s, both times, I forgot I was in Pittsburgh. I was reminded of a small Italian restaurant I once visited in Soho, NY.

Matteo’s menu is authentic and traditional- and then totally not. Matt combines his steakhouse background by serving steak and seafood alongside an array of Italian favorites. If mussels served in a horseradish cream sauce wouldn’t be your first pick (Are you crazy?), Perhaps the greens and beans with sliced spicy sausage would be your pick.

The wide range of absolutely irresistible menu items makes ordering impossible and returning imperative. My first visit was during Pittsburgh Restaurant Week, where area restaurants draw in new customers by offering a course menu at a discounted price. Matt says his restaurant is “three times busier” during restaurant week. Shhhh, don’t tell, but I actually had a reservation at another restaurant week restaurant the following night and cancelled so I could eat my Matteo’s porcini cappelletti leftovers. Yes, it is that good!

I was blessed to celebrate my birthday at Matteo’s last weekend with a large group of friends. I snuck back to the kitchen to learn some tip and tricks and to surprise you with a fabulous recipe!

You can tell by my apron I worked really hard in the kitchen!

Pans lined the stove with orders. Keeping up with the latest restaurant trends, Matt sears the black and blue ribeye creating a fabulous almost crusty edge with a melt-in-your-mouth center.

This group setting was the perfect opportunity to sample everyone’s food! Hey, I was the birthday girl! I got to taste the black and blue ribeye, the tuna steak with a Jack Daniels glaze, the veal diavola, the mushroom ravioli, and many more. I ordered my favorite, the porcini cappelletti.

Is Pittsburgh finally catching up to the food truck boom? There is something trendy, hipster, and totally sexy about getting great food from a mobile truck! The latest trend? Hiring food trucks for wedding receptions, after parties, and corporate events to supply the hottest gourmet grub.

I can remember only a few Indian and Middle Eastern trucks feeding students and faculty at Pitt library. They are still there with long standing permits and no air in their tires. Other trucks are mobile babies born from successful restaurants, to talented cooks looking to build a brand with little overhead. My first stop on the food truck roundup is the South Side BBQ truck!

You can’t miss this truck!

When I met up with South Side BBQ, it was lunch hour outside the Pittsburgh Public Market in the Strip.
Brothers Mike and Pat Joyce took their BBQ to a truck about 8 months ago. The two have extensive restaurant and food service backgrounds which has helped make them successful. Not to mention, they totally thought of everything!!Extremely knowledgeable and talented. Pat owns the 17th Street Cafe now turned South Side BBQ Company restaurant and Mike spent his career working with Big Burrito company!

With a Stump Smoker right on board and a large grill, these two did their homework.

Hot or Not Sauce to the menu item names, South Side BBQ is one cool truck!

Mike and Pat took a trip to Memphis in May for the biggest food truck convention in the country to learn tips and tricks from the best.
Pat says, “They’ll laugh you outta there if your ribs fall off the bone. Means they were cooked way too long!”
I must admit I never knew that?? and I cook mine too long. Oops!

As we were talking customers lined up, mostly first timers. Beautiful, juicy pulled pork and creamy mac ‘n cheese were in every order. In my opinion this would be the hardest part, to keep the food hot, juicy and not let it dry out. Mike said, “You learn your time and temps to keep everything perfect.”
Wings and ribs are made to order on the South Side BBQ truck.

The most popular item? The BarBCone. A fresh waffle cone filled with creamy mac’n cheese a big scoop of juicy pulled pork pork, a squirt of house-made BBQ sauce, and topped with a crunchy vinegar based coleslaw.

BarBCone!!

New for Fall is the goBBlerQ!
Mac’n cheese or stuffing, smoked turkey, and cranberry coleslaw!
I am definitely going back to try it! Gobble Gobble!

Pat (left) and Mike are the real deal when it comes to BBQ! Stop in, say Howdy, grab a BarBCone, and tell them I sent you!

Find out where the South Side BBQ truck will be and when!Pittsburgh Food Trucks
@PghTrux
Follow South Side BBQ on twitter and Facebook!

It is hard to miss the small crowd gathering on the sidewalk as the oysters are being shucked at 2106 Penn Ave in the Strip District. Open garage doors, a long fully stocked bar, undersea cartoons painted on the walls, and warm inviting smiles make Luke Wholey’s restaurant almost impossible to walk by without a little taste.

An avid adventurer and fisherman, Luke Wholey’s dreams exceeded sales and prep work at the family’s Strip District grocery store, Wholey’s. After working on a commercial salmon fishing boat in Alaska, Luke found himself behind a large grill in front of the family grocery store grilling fresh fish for Pittsburgh. As his skills as a chef outgrew the outdoor grill, Luke leased a great spot and Luke Wholey’s Alaskan Grille was born.
http://lukewholey.com

Luke works in his kitchen everyday and actually at one time lived at his restaurant. So passionate about fishing and his dreams, Lukeis willing to do what it takes to be successful.

After a short meeting with Luke, I knew his restaurant would be the perfect fish week finale! He catches and prepares the freshest seafood in very unique ways. Wild Bill from The Deadliest Catch has frequented the restaurant this summer! The best part is that Luke loves explaining what you are eating, where is comes from, and why he prepares it the way he does. Let’s face it, when it comes to fish, I need solid explanations from an expert

Luke chose one of his favorites, a yellowtail collar appetizer as the first bite. I never would have ordered this on a menu myself!

The Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet eel sauce and crisp flavor of the skin!

My party ordered the Seared Ahi Tuna, the Thai Chili Catfish Bites, and the Lobster Bisque French Fries to start!

Seared Ahi Tuna- All of the dishes are served with a beautiful presentation! What a nice surprise!Thai Chili Catfish Bites-The layers of flavor were incredible!

The entrees we shared were the Shrimp Volcano, the Crab Stuffed Sockeye Salmon, and the always comfortable Fish ‘N Chips with added fried shrimp and scallops!

Luke’s fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!Have you ever seen such a bright and beautiful piece of salmon?

The salmon dish was a beautiful bright color. Luke explained that the bright red flesh color is indicative of the sockeye salmon variety. The adult spawner sockeyes turn a bright red color when migrating.

The Shrimp Volcano as well as the lobster bisque french fries featured the reataurant’s lobster bisque. Delicious, dark, and dippable, the soup did not disappoint!

The Shrimp Volcano- One of Luke Wholey’s Alaskan Grille’s most popular entrees, it is also the favorite of the restaurant’s maître d, Jere!

For dessert, Luke Wholey’s Alaskan Grille serves A.Ward’s cheesecakes! A favorite of one of Pittsburgh’s favorites, Christina Aguilera! I was lucky enough to have one of A.Wards limoncello cheesecakes for my birthday this year! Also my favorite!

Visit Luke Wholey’s Wild Alaskan Grille! Prepare to learn something about fish and be wowed by the food! Enjoy!

I eat some form of taco every time I’m in the Strip District! (And Penn Mac olives and cheese and La Prima coffee and Colangelos pizza and Pittsburgh Popcorn Company) Yikes!

When these two are with me we usually end up at Penn Ave Fish for fish tacos!

Anyway, every fish taco is different; made with different fish, cooked plain or spicy, stuffed with lettuce or cabbage, and the list goes on. Penn Ave Fish Company uses a variety of fish, boiled in onion water, totally spicy, stuffed with cabbage, topped with tomatoes…and they are delicious!

I visited my fish mongers at Penn Avenue Fish Company and told them, for Fish Week on the blog, I wanted to make amazing fish tacos like the ones they make everyday! They chopped fresh grouper, salmon, and tuna, ready to cook. This saved me the fish choosing process, of which I am totally clueless, and the chopping time for sure! This is why you need a good fish monger!

Ever hear of Monterey Bay Aquarium Seafood Watch? If you are worried about seafood safety, this is your app! Whether you are buying fresh fish or ordering in a restaurant, the Seafood Watch app recommends ocean friendly seafood and gives up to date information regarding how each item should be fished or farmed.

https://itunes.apple.com/us/app/seafood-watch/id301269738?mt=8

My fish mongers at Penn Avenue Fish Company in Pittsburgh’s Strip District introduced me to this cool app! Have you found your fish monger, yet?

Why are we scared of fish? Is it our lack of fish knowledge? Our ability to overcook fish EVERY TIME!? (Yep, this was me!)
Meet Henry Dewey, co-founder of Pittsburgh’s hip fish market/restaurant Penn Avenue Fish Company! Pittsburgh is lucky to have Henry and his team of fish mongers!

These guys know their stuff, always providing excellent customer service as well as the highest quality product. Mark Clowney, left, Henry Dewey, right.

Henry explained that everyone needs a knowledgeable fish monger to navigate them through the fish buying ocean. “Find someone you can trust,” Dewey says, “and build a loyal relationship.” That way, there is no question about the origination or freshness of the fish.

Tilapia is a great starting point when introducing fish on your menu. Tilapia does not have a fishy taste and is easy to determine when it’s cooked.